Cook onions in 2 TB of oil over medium low heat for about 5 minutes. Season with salt and pepper.

Combine tomato, oil, salt, lime juice and zest, eggs, mushrooms and chickpeas in a Vitamix. Blend until smooth. Use a spatula to get the chickpea and mushroom mixture into a bowl. Fold the flour and parsley in and season to taste with salt and pepper.

Heat the fat in a large skillet over medium-low heat until fat shimmers. Add the batter to the hot skillet and use the back of a spoon (or portion scoop) to smash the batter down so it forms a pancake.

Cook until golden brown on each side.

Remove the pancakes to a plate and enjoy! These freeze and refrigerate well. Reheat in a 350 degree oven until hot.